Sourdough Chocolate Cake With Mocha Frosting Food

CHOCOLATE CAKE WITH MOCHA FROSTING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
• Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
• Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
• Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
• Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
• Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.

CHOCOLATE MOCHA SOURDOUGH BUNDT CAKE

Steps:

• Preheat the oven to 350 Fand prepare the bundt pan with butter and flour.
• In a large mixing bowl, combine the butter and sugar with a fork until combined.
• Add the eggs, one at a time, and whisk until combined.
• Whisk in the vanilla extract.
• Add the flour, brewed coffee, cocoa powder, vegetable oil, baking powder, baking soda, and sourdough starter to the bowl.
• Whisk until combined.
• Pour into the prepared bundt pan.
• Bake for 35 minutes, or until a toothpick inserted inside comes out clean.
• Cool in the pan for 10 minutes, and then turn out onto a cooling rack.
• Place the chopped chocolate, the corn syrup, and a pinch of salt in a medium bowl.
• Place the heavy cream and the sugar into a small saucepan and heat on a skillet until just hot enough to melt the sugar. Make srue you stir occassionally.
• Pour the hot milk and sugar mixture over the chocoalte.
• Whisk until it is smooth.
• Drizzle over the cooled cake.

SOURDOUGH CHOCOLATE CAKE WITH MOCHA FROSTING

Steps:

• Combine the "fed" starter, milk, and flour in a large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won't necessarily bubble, but it may have expanded a bit.
• Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
• In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, and cocoa. The mixture will be grainy.
• Add the eggs one at a time, beating well after each addition.
• Gently combine the chocolate mixture with the starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but the batter will smooth out as you continue to beat gently.
• Pour the batter into the prepared pan.
• Bake the cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and a cake tester inserted into the center comes out clean.
• Remove the cake from the oven, and cool on a rack while you make the icing.
• Sift the confectioners' sugar into a large mixing bowl, and set it aside.
• In a small saucepan set over medium heat, melt the butter and add the buttermilk or yogurt. Dissolve the espresso powder in the hot water, add to the pan, and bring the mixture just to a boil.
• Immediately pour the simmering liquid over the confectioners' sugar in the bowl, and beat till smooth.
• Pour the warm frosting over the cake.
• Combine the chocolate chips, milk, and corn syrup in a microwave-safe cup. Microwave till the chips soften, then stir till smooth.
• Drizzle the chocolate over the icing. (This can be done immediately or you can wait until the cake is cooled.).
• If desired sprinkle chopped nuts on top.

SOURDOUGH CHOCOLATE CAKE

Steps:

• Sift together flour, cocoa, soda, baking powder, and salt.
• Cream shortening, sugar, and eggs. Blend in sourdough starter. Add sifted ingredients slowly to creamed mixture, beating until smooth. Stir in water and vanilla, and mix well. Pour batter into greased and floured 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done.

ONE-BOWL CHOCOLATE MAYONNAISE CAKE WITH MOCHA FROSTING

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• For the cake; combine the flour, both sugars, baking powder, baking soda and salt in a large mixing bowl; add in the mayonnaise and oil, beat on medium speed of an electric mixer until thoroughly combined.
• Carefully and slowly add in the hot brewed coffee and vanilla; beat until blended (about 1 minute).
• Add in the mini chocolate chips; mix to combine.
• Pour the batter into prepared baking dish.
• Bake for about 30 minutes, or until cake tests done.
• Cool completely on a wire rack.
• For the mocha frosting; in a large bowl combine the boiling water with the coffee granules; stir until the granules completely dissolve.
• Add in the marshmallow cream; beat on low speed until smooth.
• Using a spatula fold in the Cool Whip topping.
• Spread over the top of the completely cooled cake.
• Sprinkle with chocolate shavings if desired.
• Cut into slices and serve.
• Delicious!

DOUBLE LAYER CHOCOLATE CAKE WITH MOCHA ICING

Steps:

• Preheat oven to 350°F (175°C).
• Grease and flour two 8 or 9 inch round pans.
• In a large saucepan, melt butter.
• Remove from heat and cool slightly.
• Beat eggs and sugar until light in color, then add melted butter and vanilla.
• Beat in cocoa, flour, salt, and baking powder.
• Add little by little the milk until obtaining a smooth mix (not too runny) Spread batter into prepared pans and bake in preheated oven for 25 to 30 minutes.
• Do not overcook.
• To make frosting (for an 8 inch layer cake): Combine all the ingredients together in a bowl and then add enough milk to get a smooth (not runny, not like concrete) consistency.
• Usually 1/4 cup to start is good.
• Make sure everything is blended together.
• Refrigerate while cake is cooking and cooling, then frost the cake.

COCOA MOCHA FROSTING

Steps:

• Combine sugar, salt and cocoa together.
• Cream butter until soft; add part of sugar mixture gradually, beating throroughly.
• Add remaining sugar mixture, alternately with warm coffee, beating well after each addition. Add vanilla.

CHOCOLATE MOCHA FROSTING

Steps:

• Let butter soften.
• Beat all ingredients together.